07/29/2019
🍫 NEW KETOBROWNIE RECIPE 🍫
KetoBrownie Brookie – We heard you like KetoBrownies, so we put KetoBrownies in your KetoBrownies!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
• 2 Keto Brownie Blondies
• 60g 100% unsweetened cocoa powder
• 20g cocoa rouge
• 70g Honeyville blanched almond flour
• 180-200g powdered erythritol
• ½ tsp pink Himalayan sea salt
• 140g unsalted grass-fed butter, melted
• 3 whole pasture raised eggs, beaten
• Flake salt to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1.) Follow the steps needed for the Keto Brownie Cookie Croutons (300* F @ 30mins). These can be made ahead of time.
2.) Preheat oven to 325 degrees Fahrenheit.
3.) In a small mixing bowl, combine your dry ingredients and mix thoroughly.
4.) Beat your eggs in a separate bowl and add them to your dry ingredients mixing lightly.
5.) Microwave your butter in a microwave safe bowl until nice and melted and stir it into the rest of the ingredients. The batter will be super thick but don’t over mix or you’ll get more of a cakey texture.
6.) Fold in your Keto Brownie Cookie Croutons and place in a 4x4 baking pan that is greased or lined with parchment. This will ensure it will release easily from the pan.
7.) Place in the oven for 15 to 25 minutes or until a toothpick removes clean, but not dry, from the middle. There shouldn’t been any batter on the toothpick.
8.) Season as needed with flake salt as this will help cut the bitterness of the chocolate and add balance. Let cool to room temp and place in refrigerator to firm up and get super fudgy.
𝐌𝐚𝐜𝐫𝐨𝐬
Makes ~8 Servings
Nutrition Facts (Per Serving):
274 Calories
25g Fat
2.8g Protein
8.6g Total Carbs
5g Fiber
1g Sugar
3.6g Net-Carbs
📜📸